Slow-Cooked Pork Steaks with Sauerkraut and Apples Tips, FAQ & printable recipe

Tips for success

To achieve a deeper color and flavor, some cooks prefer to quickly sear the pork steaks in a hot skillet before placing them in the slow cooker. While this step is optional, it adds a layer of complexity through the Maillard reaction. If choosing to sear, ensure the skillet is very hot and use a small amount of oil, searing for just a minute on each side to create a light golden crust.

Consider serving this dish with a side that complements the braised flavors, such as mashed potatoes or crusty rye bread. These sides are excellent for soaking up the flavorful juices left in the slow cooker.

If a thicker sauce is desired, the liquid remaining in the pot can be transferred to a small saucepan after the pork is removed and simmered over medium heat until it reduces to the preferred consistency.

Variations

• Savory Bacon Twist: Add 4 slices of chopped thick-cut bacon to the slow cooker before adding the pork. The smoky flavor of the bacon complements the sauerkraut and apples perfectly.
• Root Vegetable Addition: Include 2 cups of peeled and cubed parsnips or carrots in the slow cooker. These vegetables add a pleasant earthiness and extra texture to the finished dish.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Ensure it is cooled within 2 hours of cooking.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat gently in a saucepan over medium-low heat until steaming, or in the microwave, adding a splash of apple juice if the mixture seems dry.

Allow any leftovers to cool to room temperature for no more than 2 hours before transferring them to an airtight container. Store the pork and the sauerkraut mixture together in the refrigerator to keep the meat moist.

Properly stored, the dish will maintain its quality for up to 3 days in the refrigerator. Always ensure the container is tightly sealed to prevent the absorption of other odors from the fridge.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. Simply prepare the recipe as directed, allow it to cool, and store it in the refrigerator.

When ready to serve, reheat the portion gently on the stovetop or in the microwave until heated through. This makes it a stress-free option for busy weeknights or for hosting guests when time is limited.

Serving ideas

Serve the pork steaks hot, directly from the slow cooker, with a generous portion of the braised sauerkraut and apples spooned over the top. A side of creamy mashed potatoes works exceptionally well, as the starch balances the acidity of the sauerkraut.

For a lighter touch, a simple green salad with a sharp vinaigrette can provide a refreshing contrast to the rich, slow-cooked flavors of the main dish.

Present the dish in a warm serving bowl to keep the temperature steady during the meal. Garnish with fresh herbs if desired, such as chopped parsley or chives, to add a pop of color and freshness. The combination of the tender, savory pork and the sweet-tart apple mixture makes this an impressive yet comforting plate that requires minimal effort to assemble and serve.

Frequently asked questions

Recipe card

Slow-Cooked Pork Steaks with Sauerkraut and Apples

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

• 4 lbs bone-in pork shoulder steaks
• 32 oz sauerkraut, drained
• 2 large apples, sliced
• 1 tsp caraway seeds
• 2 tbsp brown sugar
• 1 cup apple juice

Instructions

1. Place the pork shoulder steaks into the bottom of the slow cooker insert. Ensure the steaks are arranged in an even layer to promote consistent cooking throughout the process.
2. Spread the sauerkraut evenly over the pork steaks. Arrange the apple slices on top of the sauerkraut, then sprinkle the caraway seeds and brown sugar over the entire mixture.
3. Pour the apple juice over the ingredients in the slow cooker. Cover the slow cooker and cook on low for 7 to 8 hours until the pork is tender.
4. Check that the pork has reached an internal temperature of at least 145°F (63°C). Once cooked, remove the pork steaks carefully and let them rest on a plate for at least 5 minutes before serving.

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

22 g

Fat

20 g

Fiber

4 g

Sugar

16 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.